Title: Spring Salad
Categories: Salad
Yield: 4 Servings
| 1/2 | lb | Snow peas |
| 6 | | New red skinned potatoes |
| 1 | c | Frozen sweet corn |
| 2 | | Tomatoes ---------dressing---------- |
| 1 | ts | Dijon mustard |
| 1 | | Pepper |
| 1 | tb | Lemon juice |
| 1 | ts | Honey |
| 1 | tb | Finely chopped fresh parsley |
| 1/2 | lb | Mixed green and yellow beans |
| 1/2 | lb | Carrots |
| 1 | c | Fresh or frozen peas |
| 4 | | Hard cooked eggs |
| 3 | | Large egg yolks |
| 1 | | Salt |
| 1 1/2 | c | Saflower oil |
| 1 | | Shallots, finely chopped |
| 1 | tb | Finely chopped fresh mint |
Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running water.
Add potatoes to boiling salted water, Cook gently for 15 minutes or until
tender. Drain. Place peeled corrots in a saucepan with enough cold water
to cover. Salt lightly, bring to a boil, then reduce heat and simmer until
tender. Drain. Add corn and peas to small amounts of lightly salted boiling
water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea
towel to drain while preparing dressing. Peel and seed tomatoes and cut
into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt
and freshly ground pepper. When mixture begins to thicken, add 2
tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon
lemon juice.
Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin
by adding up to 2 tablespoons of lemon juice. Stop adding oil when
mayonnaise is desired thickness) Stir in shallots, honey, mint add
parsley. Adjust seasoning. Arrange vegetables on one large plater or
individual plates, and garnish with egg wedges. Thin mayonnaise with
boiling water and lightly coat salad. (Any leftover mayonnaise can be
refridgerated for up to 1 week).